This air fryer salmon recipe, served with gluten-free orzo pasta, sun-dried tomatoes, and spinach, makes an impressive dinner.
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Why You'll Love This
This gluten-free dish features tender, air-fried salmon from Fish Market, known for its top-quality seafood, paired with creamy Tuscan orzo. As a seafood enthusiast, I can confidently say this is the best salmon I’ve ever had!
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Why the Variety of Salmon Matters
To get expert advice, I consulted Tim Sobolewski at Fish Market.
Farm-Raised vs. Wild-Caught: Modern farms follow strict regulations and raise salmon in environments that mimic their natural habitat. Wild-caught salmon can be contaminated with toxins.
Sustainability: According to Seafood Watch, salmon is rated highly for environmental sustainability, with farm-raised salmon being more sustainable than wild-caught due to overfishing.
Type of Salmon: Chinook (king) salmon is large and meaty, sockeye is firm with a strong taste, and Atlantic salmon has a milder flavor and moist, buttery texture.
The Fish Market
"We're seafood people in a restaurant industry," says fish expert Tim Sobolewski of The Fish Market, which was founded in 1976 by a group of seafood enthusiasts. They envisioned a dining experience focused on simplicity, freshness, and quality.
Nearly 50 years later, their dedication to seafood remains strong. They maintain close relationships with local fishermen to source the best catches and seek top-quality options globally.
They prioritize seasonal fish to reflect the best offerings of each time of year. The Fish Market’s motto is, "Seafood is our passion, freshness is our mission, and quality is our commitment."
The Type of Salmon Used in This Recipe...
This recipe features Hiddenfjord salmon from the Faroe Islands. Their farmed salmon is raised in the wild, high-wave pens, providing ideal natural conditions and premium quality recognized worldwide.
Hiddenfjord prioritizes sustainability by using only boat transport since 2020, eliminating air freight. This makes them the first salmon producer to rely on low-emission transport. Their stress-free harvesting process ensures the salmon is packed within three hours of swimming, preserving its firm texture and flavor.
Raised in the optimal conditions of the Faroe Islands, Hiddenfjord salmon is free from antibiotics and hormones and protected from pollutants!
Ingredients
Here’s everything you need for this deliciously nutritious meal:
Ingredients for the Salmon
- Atlantic Salmon Fillets: It has a mild taste and buttery finish!
- Garlic Powder: Complements the mince garlic.
- Paprika: Adds a smoky flavor.
- Pepper: Deepens the flavor.
- Salt: Tenderizes the salmon.
- Olive Oil: Keeps the salmon juicy.
Ingredients for the Orzo
- Unsalted Butter: For caramelizing shallot and garlic.
- Shallot: Milder alternative to onion.
- Garlic: Adds a base flavor.
- Sun-Dried Tomatoes: Complements garlic and shallot.
- Lemon Juice: Adds acidity and depth.
- Dijon Mustard: Tangy layer of flavor with lemon juice.
- Gluten-Free Orzo Pasta: DeLallo's corn and rice orzo.
- Coconut Milk: Lighter alternative to heavy milk.
- Vegetable Broth: Adds texture and fluffiness.
- Oregano: A touch of earthiness.
- Spinach: Added fresh flavor.
- Parmesan Cheese: Adds warmth.
- Fresh Basil, for Garnish: Provides a fresh, earthy taste.
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
Missing ingredients or need modifications? Here are some tips:
- Sun-Dried Tomatoes Alternative: Use cherry tomatoes, olives, or capers instead.
- Orzo Substitution: You can use a different pasta shape if desired.
This recipe has only been tested with the listed substitutions. Adding or changing ingredients not mentioned may alter the results.
Equipment
You'll need an air fryer for this recipe, but if you don't have an air fryer you can use your oven instead.
Instructions
First, let the salmon fillets come to room temperature for even cooking. Pat them dry with a paper towel to avoid a tough texture and prevent steaming.
Combine the seasonings in a small bowl, then sprinkle on top. Work the seasonings into the flesh, creating a nice crust. Finish by drizzling olive oil over each fillet.
Start by seasoning patting the salmon dry with paper towels.
Generously coat the salmon before baking!
Air fry at 400°F for eight minutes to yield a tender, moist flesh with a crisp crust. You can also bake the fillets at 400°F for 15 minutes. Undercook the salmon slightly, as it will finish cooking in the orzo.
To make the orzo, first melt the butter in a large pot over medium-high heat. Add the shallot and sauté, then reduce the heat and add the garlic, cooking for two minutes before adding sun-dried tomatoes, lemon juice, and Dijon mustard.
Next, add the orzo to toast. After two minutes, add the can of coconut milk and bring to a simmer. Then, add the vegetable broth and sprinkle in the oregano. While there's still some liquid, add the spinach and continue to stir. Finally, mix in Parmesan cheese.
Reduce the heat to low. Then carefully place the fillets on top, ensuring each piece is nestled with the orzo around it.
Cook the salmon in the orzo for two minutes, then turn off the heat. Spoon the sun-dried tomatoes over the salmon before garnishing with basil.
Serving Suggestions
Serve the dish paella-style in the pan, or plate the orzo and salmon individually. This recipe serves three but can easily feed six with a side salad.
Expert Tips
I recommend DeLallo Gluten-Free Orzo, made from corn and rice. It closely mimics the taste and texture of traditional wheat pasta, making it an excellent choice!
Storage
Refrigerate in an airtight container. To reheat, place leftovers in a covered, microwave-safe dish. Eat within 3-4 days.
FAQ
Yes! Follow the same instructions for wheat-based orzo pasta.
The Fish Market has locations in Del Mar and downtown San Diego, and you can also order online here.
If You Love This Recipe...
If you like this recipe, check out similar dishes on my blog!
Pairings
If you want side dish ideas to pair with this salmon recipe, I’ve got you covered.
Creamy Tuscan Orzo with Salmon
Course: MainDifficulty: Easy3
servings15
minutes30
minutesThis air fryer salmon recipe is served over a delicious, gluten-free orzo pasta with sun-dried tomatoes and spinach to create the perfect dinner that's sure to impress!
Ingredients
- Ingredients for the Salmon
3 8.5 ounce Atlantic salmon fillets
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon pepper
½ teaspoon salt
3 teaspoons olive oil
- Ingredients for the Orzo
2 tablespoons unsalted butter
3 cloves garlic, minced
½ cup sun-dried tomatoes
2 teaspoons lemon juice
1 teaspoon dijon mustard
1 cup uncooked gluten-free orzo pasta
1 15oz. can of coconut milk, blended
⅔ cup vegetable broth
1 teaspoon oregano
1 ½ cup baby spinach
½ cup parmesan cheese
Fresh basil, for garnish
Directions
- Instructions for the Salmon
- Allow the fillets to come to room temperature then pat dry.
- Combine the seasonings in a small bowl and sprinkle over the top of each salmon. Pat down with your hands or use a spoon to ensure the seasoning sticks to the salmon.
- Transfer the fillets to a tray lined with parchment paper, then drizzle the olive oil over the top of each fillet.
- Air fry at 400 degrees Fahrenheit for 8 minutes.
- Instructions for the Orzo
- Add the butter to a large pot over medium-high heat. Melt the butter, then add the diced shallots and sauté for 3-4 minutes before adding the minced garlic.
- Cook the garlic down over medium heat for two minutes before adding the sun-dried tomatoes, lemon juice and dijon mustard.
- Stir to combine the ingredients, then add the orzo. Toast the orzo to infuse the flavors for 2 minutes. Then, add the coconut milk.
- Bring to a simmer and continue to cook for 7-10 minutes over medium-low heat, uncovered. Stir every few minutes to keep the orzo from burning.
- After the coconut milk has been absorbed, add the vegetable broth and continue to stir until all the vegetable broth is nearly absorbed. Then, reduce the heat to low.
- Stir in the spinach and parmesan. Once the spinach has wilted and the cheese has melted, add the salmon fillets. Allow to cook on low heat for 2 minutes, before removing from heat and serving.
Recipe Video
Notes
- Refrigerate up to four days.
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